2lb roast, salt, pepper, garlic, a touch of cayenne pepper.
Set the smoker to 220 degrees. Threw the roast on when the grill was up to temp. Every hour on the hour I flipped it and misted it with apple cider vinegar. At 160 degrees I took it off and put a quarter stick of butter on top of it. Then wrapped it in two layers of foil and threw it back on until it hit 190 degrees. Flavor is excellent and the fat rendered nicely, but it turned out just a touch dry.
by Chase0288